Burnt Eggplant Ketchup

by Olivia Pattison


  • 2 medium eggplants (about 1-1/2 pounds total)
  • 1 large white onion
  • 2-3 hot peppers
  • 8 pounds fresh tomatoes or 2 cans crushed tomatoes
  • 1 cup white or apple cider vinegar
  • 1/2 cup honey
Burnt Eggplant Ketchup

Maggie Shannon

On a gas or charcoal grill, burn the eggplants. (They should be charred on all sides and completely soft all the way through. You can do this over a burner if you have a gas stove, but I don’t recommend doing that unless you have a hood over your stove.) Roughly chop tomatoes, peppers, and onions and place in a saucepan over medium heat. Add eggplants. Once the mixture has the appearance of a ratatouille put through a food mill or blender and return to sauce pan, add the vinegar and salt and allow to reduce by about 1/2 (or until thick and ketchup-y). Remove from heat and stir in honey. Ladle into clean jars and refrigerate once cooled.